Jareesh

Omar Alwatban, a Generation 2030 ambassador from Saudi Arabia, and I cooked a traditional Saudi Jareesh dish, which I added my own British twist to.

INGREDIENTS

     +    

200g of Freekah, soaked for 4 hours

1 white onion, finely diced

3 garlic cloves, finely chopped

½ tsp of curry powder

Large pinch of Turmeric

20g of olive oil

1 litre roast chicken gravy, simmering

30g of golden raisins or 8 -10 diced dried apricots

150g of Labneh or full fat Greek yogurt

Few strands of saffron

2 green Serrano chillies, finely chopped

1tsp salt & 8 turns of black pepper

     +    
Garnish

2 spring onions, sliced thinly on the bias

1 fresh lemon zest, microplaned

Juice of half a lemon

1 tbsp of fresh chopped parsley

50g labneh or full fat Greek yogurt

Method

     +    

Place the oil into the pan, add the garlic and onion, cook until translucent and add some seasoning.

Add all the spices and cook out for 2 minutes, stirring well.

Add the drained freekeh and then cook out for a minute. Add the raisins or dried apricots, then start to add the simmering stock little by little over the course of 15-18 minutes.

Add the chili and labneh/full fat Greek yoghurt, and cook out for another 5 minutes. Check the seasoning, add the fresh lemon zest & juice, then finish with the chopped parsley.

Place into bowls and top with a dollop of labneh/full fat Greek yoghurt, the sliced spring onions and a little more lemon zest over the top.

Jareesh

Omar Alwatban, a Generation 2030 ambassador from Saudi Arabia, and I cooked a traditional Saudi Jareesh dish, which I added my own British twist to.

INGREDIENTS

   +  &nbsp

200g of Freekah, soaked for 4 hours

1 white onion, finely diced

3 garlic cloves, finely chopped

½ tsp of curry powder

Large pinch of Turmeric

20g of olive oil

1 litre roast chicken gravy, simmering

30g of golden raisins or 8 -10 diced dried apricots

150g of Labneh or full fat Greek yogurt

Few strands of saffron

2 green Serrano chillies, finely chopped

1tsp salt & 8 turns of black pepper

   +   
Garnish

2 spring onions, sliced thinly on the bias

1 fresh lemon zest, microplaned

Juice of half a lemon

1 tbsp of fresh chopped parsley

50g labneh or full fat Greek yogurt

Method

   +   

Place the oil into the pan, add the garlic and onion, cook until translucent and add some seasoning.

Add all the spices and cook out for 2 minutes, stirring well.

Add the drained freekeh and then cook out for a minute. Add the raisins or dried apricots, then start to add the simmering stock little by little over the course of 15-18 minutes.

Add the chili and labneh/full fat Greek yoghurt, and cook out for another 5 minutes. Check the seasoning, add the fresh lemon zest & juice, then finish with the chopped parsley.

Place into bowls and top with a dollop of labneh/full fat Greek yoghurt, the sliced spring onions and a little more lemon zest over the top.

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